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Baked Onion Bread

9 Sep

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.


  • one loaf sour dough bread, cut in pieces or halved
  • 1/4 cup butter
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped red onion
  • dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.


Recipe by Sharon Yeargan

Sweet Corn Muffins

23 Feb

sweet corn muffinsI like my corn bread sweet.  Almost dessert-like.  These fit the bill.  I think I may try to tweak the flour amounts next time so they have more of a cornmeal flavor.  But I’ll definitely keep the sugar.


  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1/2 cup cornmeal
  • 1 T baking powder
  • 1/2 tsp salt
  • 1 1/4 cups milk
  • 2 large eggs, lightly beaten
  • 1/3 cup oil
  • 3T butter, melted

Preheat oven to 350°F.  Grease muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well.  Add to flour mixture and stir just until blended.

For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.  Makes 12 muffins.


Recipe from

Photo by me, My Little Food Spot

Florida Bubble Bread

29 Oct


  • 1 large loaf Italian bread, cut on the diagonal into 3/4 inch-thick slices
  • 2 oz. prosciutto
  • 4 large garlic cloves
  • 12 T unsalted butter at room temperature, in 12 even pieces
  • 1 cup freshly, finely grated Parmigiano Reggiano cheese (easily grated in food processor)
  • Coarse kosher salt, about 1/4 tsp.
  • Freshly ground black pepper, to taste
  • About 6 oz. cream cheese at room temperature
  • Fresh rosemary leaves, finely minced by hand


1. Cover 1 or 2 baking sheets with aluminum foil for easy clean up.  Arrange the bread slices on a baking sheet.  Broil until golden brown on both sides.  Watch carefully.

2. In a food processor, with the steel knife, place the prosciutto and process until finely minced, about 6-8 seconds.  Add the garlic and process until finely minced but not pureed.

3. Place the soft butter in a medium bowl and cream using a whisk.  When light and fluffy whisk in the garlic and prosciutto mixture, 1/2 cup Parmigiano, salt and pepper.

4. Spread one side of each toasted bread slice with a thin layer of cream cheese.  Spread the garlic mixture on top and sprinkle with the remaining 1/2 cup Parmigiano.  Sprinkle the rosemary on the slices and arrange them on the baking sheets.

5. A few minutes before serving preheat the broiler with the rack about 4 inches from the heating element.  Broil the bread slices until the topping is hot and bubbling, 1-2 minutes.  Watch very carefully.  Alternatively, bake the slices in a 400 degree oven for 6-8 minutes.  Serve at once.

Serves 6-14